Cornmeal Casserole
Indulge in the comforting layers of this hearty Cornmeal Casserole, a family-style dinner that's both satisfying and easy to prepare. Made with smooth, buttery cornmeal as the base and topped with a rich blend of seasoned ground beef, diced tomatoes, green bell peppers, and savory spices like oregano and basil, this casserole is the epitome of cozy home cooking. A generous sprinkling of melted cheddar cheese adds the perfect gooey finish, making every bite an irresistible delight. Perfect for weeknight dinners or potlucks, this recipe comes together in just over an hour and serves up to six people. Whether you're searching for comfort food ideas or a unique way to use cornmeal, this baked dish combines bold flavors and wholesome ingredients in a simple, crowd-pleasing package.
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Recipe Information
Ingredients
- 1.5 cups cornmeal
- 4 cups water
- 1 teaspoon salt
- 3 tablespoons butter
- 2 cups shredded cheddar cheese
- 1 pound cooked ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1.5 cups tomato sauce
- 1 15 oz can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon black pepper
- 1 medium green bell pepper, diced
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish.
In a large saucepan, bring 4 cups of water to a boil and add 1 teaspoon of salt.
Gradually whisk in the cornmeal, stirring constantly to prevent lumps from forming. Reduce the heat to low and cook until the mixture thickens, about 5 minutes.
Stir in 2 tablespoons of butter and remove the saucepan from the heat. Set aside.
In a large skillet over medium heat, add 1 tablespoon of butter and sauté the onions and garlic until softened, about 3 minutes.
Add the cooked ground beef to the skillet, followed by the diced green bell pepper, tomato sauce, diced tomatoes, oregano, basil, and black pepper. Stir well and simmer for 5-7 minutes.
Spread half of the cooked cornmeal mixture evenly in the bottom of the prepared casserole dish.
Layer the ground beef and tomato mixture over the cornmeal base.
Sprinkle 1 cup of shredded cheddar cheese over the beef mixture.
Spread the remaining half of the cornmeal mixture on top, smoothing it out with a spatula.
Top with the remaining 1 cup of shredded cheddar cheese, covering the surface evenly.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 993 mg | 43% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 6.5 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 335 mg | 26% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 684 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
